november 30 weekly menu | fall table

Farm Fresh

beets, carrots, kale, onions, parsnips, winter squash – acorn

What’s for Dinner?

“Enough turkey and brussels sprouts!” says my family. I think I could go on forever with the Thanksgiving theme, but alas, tomorrow is December so reluctantly I’ll move on. I guess this means I have to stop eating pie for breakfast too.

Paninis sound like another perfect choice for TV Tray Movie Night. I like to get some good artisan bread, and then just set out a line-up of possible combinations for everyone to pick and choose what sounds good. This week, I’ll carmelize some of those onions for sure (Simply Recipes), as they would be good in so many combinations – gruyere, chèvre, pear & fontina, brie & apple, fig jam, pesto, etc. Add some roast beef or chicken slices to the selection, and you’re sure to please everyone. The roasted carrots sound deliciously simple, but I’m not crazy enough to think they’ll suffice for french fries. I’ll probably throw a bag of Alexia Oven Crinkles in the oven too!

Who doesn’t love smothered pork chops? But the recipes I usually make end up taking way too long and dirtying way too many dishes. This simplified version is just as good, and a great way to use this week’s onions. Make these simple roasted parsnips for someone who has always wrinkled their nose at the word “parsnip” – I think you’ll change their tune. I call them “parsnip fries”, which is a stretch I realize, but the kids seem to devour them!

After a likely wet and muddy tree outing, a probable profanity-laced tree vs. tree stand battle, and a more-than-frustrating search for the burned out bulb (and likely trip to Walgreens), everyone will be ready to relax with this warm and calming Portugese “green” soup. I’m going to make it vegetarian, and do as the author suggests and add some smoked Spanish paprika. Keep a pot on the stove, and it’s perfect to return to throughout the evening as the decorating progresses. This and a full glass of red wine are sure to help us all get through “tree day”!

This winter salad is perfect to improvise with what you’ve got and what you love. I’ll do it this week with every veggie that I received, skipping the cauliflower this time. Pick up a done-by-someone-else roasted chicken, and you’ve got yourself a fabulous meal.

Like this beet salad recipe says, don’t be intimidated by roasted beets. Nothing could be easier (see recipe). I even skip the oil, and they turn out fine. When I receive beets, I try to roast, cool, peel, and slice them into large wedges at the beginning of the week. That way they are all ready for whatever recipe I want to use them in. Beet salad with chevre is a classic, and you can serve it with or without the nuts and greens. I’ll use one pound of salmon and halve the rest of the ingredients in this salmon recipe. Half a cube of butter sounds just a bit better…

We love Indian food. But because we can’t visit The Bombay Chaat House food cart every day, I try to find crowd-pleasing Indian recipes that incorporate my constant flood of veggies. Most Indian food recipes are great because you can either improvise them for the slow cooker, or just make them ahead. Seems the more the flavors sit and meld, the better. Follow Katherine’s advice and pre-bake the squash – this makes for much easier cutting. And I’ll just use regular chicken or vegetable broth. Naan can be purchased alone either from your favorite Indian restaurant or food cart, or they have a decent frozen version at Trader Joe’s, or a fresh packaged one at New Seasons. Beware of a kids’ revolt if you ever try to serve Indian food without the naan!

I have absolutely no idea what herbal Spectrum Organic Tuscon Olive Oil is, but here is where I found a good-looking, vegetarian, one-dish, weeknight-simple parsnip stew. I’ll splurge and purchase cremini mushrooms, because I’m sure they’ll add a wonderful richness to the dish. Again, canned beans are just fine (use two cans to substitute for one pound of dried).

“What the Kale?!?”

Don’t panic and get out the compost bin if all of the sudden you have a giant veggie delivery coming your way, and you still have a fridge full. Here are a few suggestions for preserving the bounty! (Soups and stews freeze wonderfully in those gallon zip lock freezer bags.)

Join me!

Call it vegetable lust. I sit and stare at my table piled high with veggies from my CSA, tinkering and toying with the puzzle they present, until voila, out comes a meal plan for the week. Here I delight in sharing the resulting menus and ideas, where the fresh produce rules: in full flavor, in good conscience, and always in season.

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